This is Madhur Jaffrey’s “everyday moong dal”, the one she serves regularly to her family and friends alike. It is quite a wet style which we really liked. Serve alongside your favourite curry; it was particularly good with the pea & cauliflower one below.
Moong dal – serves 4-6
- 200g moong dal (skinned and split mung beans), washed and drained
- ¼ tsp ground turmeric
- ¾ tsp salt
- 2 tbsp olive oil or ghee
- 1/8 tsp ground asafoetida
- ½ tsp whole cumin seeds
- 1-2 whole hot, dried red chillies (we used 1 tsp dried chilli flakes)
- 1 medium shallot, peeled and cut into fine slivers
Put the moong dal in a medium saucepan, add 800ml water and bring to the boil.
Skim off the white froth and stir in the turmeric.
Cover partially, reduce to a gentle simmer and cook for 45 minutes. Stir in the salt, then turn off the heat.
Heat the oil in a small frying pan over a medium-high heat, then quickly add the asafoetida, cumin seeds and chillies in that order. As soon as the chillies start to darken (a few seconds), quickly pour the contents of the pan over the cooked dal. Stir to mix through.
(Original recipe from Madhur Jaffrey’s Curry Easy, Ebury Press, 2010.)